Compère Lapin

Melding The Soul Of The Caribbean With The Unparalleled Flavors Of New Orleans

At Compère Lapin, Chef Nina Compton highlights the indigenous ingredients of the Gulf while melding the cuisine of her Caribbean upbringing with her culinary background rooted in classic French and Italian techniques. The result is an inventive menu that earned Chef Compton the James Beard Award for Best Chef: South in 2018, Food & Wine Magazine’s Best New Chef in 2017, the title of runner up on Top Chef, Season 11. Compère Lapin was named one of the most Esquire’s Most Influential Restaurants of the Decade in 2019, America’s 38 Best Restaurants by Eater in 2017, and New Orleans’ 2016 Restaurant of the Year by The Times-Picayune.

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Compère Lapin Menu

Inspiration for the menu comes from the traditional Caribbean folktales featuring a mischievous rabbit named Compère Lapin that Chef Nina Compton read during her childhood in St. Lucia. Drawing on the story’s themes of exploration and play, she mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots. Tapping into her classical French culinary training and deep experience with Italian cuisine, the result is a playful menu that takes food you know, and makes it food you love.

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Meals aren’t about trends, shock value, or opulence. Meals are about moments, memories and those who surround you at your table. We believe in the complexity of simplicity, and the power of pure flavors. Our histories, vast and varied, deserve to be memorialized and romanticized by dishes that at once remind us of home and transport us to somewhere new.